I do a variety of things in food media, including being a recipe developer, recipe tester, recipe editor and culinary researcher. The variety is one of the reasons I enjoy freelancing. One day, I could be developing recipes for a food brand in my home kitchen, and the next day, I could be assisting a food stylist for a video being filmed in a New York City studio or on location in New York or New Jersey. I also edit recipes for food media outlets, test recipes for cookbook authors and food TV shows, and work in various capacities for food TV shows.
The way I choose to work as an independent contractor is perfect for me. I am “allergic” to corporate settings. I prefer being independent and having freedom.
Working as a freelancer also gives me the flexibility I need to visit my mother, who is in an assisted living facility with dementia. Oftentimes, I take my work with me to do between visits with her, something that most full-time employers would not allow.